Bake at 325 degrees for 65 to 70 minutes, or until a long wooden pick inserted in center comes out clean.

During last 10 minutes of baking, prepare the glaze. Remove cake from oven, and gradually spoon hot glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into the cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

To make the glaze:

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Requests

Pat Arata from Mishawaka, Ind., writes that years ago there was a recipe for crispy fried salmon cakes that was printed either on a can of salmon or a can of Crisco. The cakes puffed up a little as they cooked, so she suspects that they must have contained some baking soda/powder. She has been unable to locate the recipe anywhere and is hoping someone might have it.

M. Graves from Gassaway, W. Va., is searching for a recipe for the Maricopa ice cream that was sold at the now-closed Isaly's dairy chain in the Midwest. It was a soft, buttery caramel swirl in a creamy vanilla ice cream with a salty-sweet flavor.

 

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.